High-Protein Chicken Cottage Cheese Enchilada Bowls
A creamy, protein-packed Tex-Mex bowl with blended cottage cheese sauce, tender chicken, and vibrant veggies. Packed with bold flavor and nutrients for satisfying, healthy meals.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
2 cups low-fat cottage cheese
1 1/2 cups shredded cooked chicken
1/2 cup no-salt-added black beans, rinsed and drained
1/2 cup corn kernels (fresh or frozen)
1/2 cup enchilada sauce (no-alcohol)
1/4 cup grated cheddar or Monterey Jack cheese (optional)
1 tsp taco seasoning
1/2 tsp cumin
1/4 tsp chili powder
6 whole wheat tortilla bowls
2 tbsp olive oil
Fresh cilantro, chopped (optional)
Sliced green onions (optional)
Avocado slices or lime wedges (optional, for topping)
Instructions
1. Pulse cottage cheese in a food processor until smooth.
2. In a skillet, heat olive oil, add chicken, and season with taco seasoning, cumin, and chili powder. Cook until browned and fragrant (5 mins). Toss in corn, black beans, and enchilada sauce. Simmer 3–5 mins until thickened.
3. Assemble bowls by dividing tortilla halves among plates and filling with chicken mixture.
4. Top with blended cottage cheese, cheese, cilantro, green onions, and avocado/lime.
Notes
Use store-bought enchilada sauce labeled ‘no alcohol’ or homemade versions with tomato base and spices.
Meal prep: Store components separately in airtight containers for up to 3 days.
For vegan option, substitute chicken with tofu and use vegan cheese.